Gujarat

Handvo

Name: Handvo
Prep time: 12 h
Cook time: 1 h 10 min
Total time: 13 h 10 min
Yield: 6 servings
Cuisine: Gujarati
Ingredients: 3/4 cup rice; 1/4 cup toor dal (split pigeon peas); 1/4 cup chana dal (split chickpeas); 2 tbsp urad dal (split black gram); 2 tbsp moong dal (split yellow mung beans); 1/2 cup slightly sour curd (plain yogurt, natural yoghurt); 2 cups grated bottle gourd (opo squash, calabash); 1 inch as paste ginger; 3 as paste green chilli; 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 tbsp sugar; Salt, to taste; 1/2 tsp baking soda (bicarb soda, bicarbonate of soda); 1 tbsp lemon juice; 4 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1 1/2 tbsp sesame seeds; 1 sprig curry leaves; a pinch asafoetida; 1 dried red chilli

A savoury cake with a sesame crust so good people fight over the corners.

70 minTime

9 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 70 minutes come after.

The Gujarati savoury cake3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

319kcalsame

9 gproteinsame

5 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup

Urad dal (split black gram)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Curd (plain yogurt, natural yoghurt)½ cup, slightly sour

Bottle gourd (opo squash, calabash)2 cups, grated

Ginger2.5 cm, as paste

Green chilli3, as paste

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Sugar1 tbsp

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Lemon juice1 tbsp

Cooking oil (vegetable oil)4 tbsp

Mustard seeds1 tsp

Sesame seeds1½ tbsp

Curry leaves1 sprig

Asafoetidaa pinch

Dried red chilli1

Method

6 steps

1Soak the rice and all the dals together for 4 to 6 hours. Grind coarsely with the curd, like fine semolina. Ferment 6 to 8 hours in a warm spot.
2Stir in the grated bottle gourd, ginger and chilli paste, turmeric, chilli powder, sugar and salt.
3Just before cooking, add soda and lemon juice and mix briskly.
4In a heavy pan, heat the oil and add mustard seeds, sesame, curry leaves, asafoetida and red chilli. Pour in the batter, smooth it, cover and cook on low.
5Flip carefully with a plate and cook the other side uncovered.
6Rest 10 minutes, then cut into wedges. Serve with green chutney and tea.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Handvo

A savoury cake with a sesame crust so good people fight over the corners.

70 minTime

9 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 70 minutes come after.

The Gujarati savoury cake3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

319kcalsame

9 gproteinsame

5 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Toor dal (split pigeon peas)¼ cup

Chana dal (split chickpeas)¼ cup

Urad dal (split black gram)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Curd (plain yogurt, natural yoghurt)½ cup, slightly sour

Bottle gourd (opo squash, calabash)2 cups, grated

Ginger2.5 cm, as paste

Green chilli3, as paste

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Sugar1 tbsp

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Lemon juice1 tbsp

Cooking oil (vegetable oil)4 tbsp

Mustard seeds1 tsp

Sesame seeds1½ tbsp

Curry leaves1 sprig

Asafoetidaa pinch

Dried red chilli1

Method

6 steps

1Soak the rice and all the dals together for 4 to 6 hours. Grind coarsely with the curd, like fine semolina. Ferment 6 to 8 hours in a warm spot.
2Stir in the grated bottle gourd, ginger and chilli paste, turmeric, chilli powder, sugar and salt.
3Just before cooking, add soda and lemon juice and mix briskly.
4In a heavy pan, heat the oil and add mustard seeds, sesame, curry leaves, asafoetida and red chilli. Pour in the batter, smooth it, cover and cook on low.
5Flip carefully with a plate and cook the other side uncovered.
6Rest 10 minutes, then cut into wedges. Serve with green chutney and tea.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Handvo

Make it your way

Ingredients

Method

Handvo

Make it your way

Ingredients

Method

Make it a meal